Egyptian braised steak

Egyptian braised steak


  • Cooking oil 3 Tbsp
  • Onions 2, large, peeled and chopped
  • Stewing steak 900 g (2 lb), cut into
  • 5-cm (1-in) cubes
  • Potatoes 2, large, peeled and diced
  • Eggs 6, shells thoroughly cleaned
  • Chickpeas 330 g (12 oz), soaked overnight and drained
  • Garlic 1 clove, peeled and crushed
  • Ground turmeric 1 tsp Ground cumin 1/2 tsp Salt    11/2 tsp
  • Ground black
  • pepper 1 tsp
  • Beef stock 2 Tbsp, made by dissolving 1 beef stock cube in 2 Tbsp boiling water

Egyptian Braised Steak, with chickpeas and eggs cooked in their shells, makes a rich, satisfying meal. It is left to cook for a long time, and so combines superlative flavour with convenience.

Serves 6


  1. In a medium-sized pan, heat oil over moderate heat. Add onions and fry for 5–7 minutes or until onions are soft and translucent but not brown.
  2. Add meat and cook, stirring occasionally, for 10 minutes or until meat is brown.
  3. Remove pan from heat and transfer onions, meat and oil to a large pot.
  4. Add all remaining ingredients and pour in enough water to cover them.
  5. Cover pot and simmer over low heat for 2–3 hours until meat is tender. Serve hot with rice or bread.

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